Paula Deen's French Onion Pork Chops

 

Paula Deen's French Onion Pork Chops

Courtesy of Pinterest

Link to recipe on Pinterest 

Tonight I decided to make this recipe, mainly because it sounded good and Shannon and I don't normally have pork very often.  The prep was very easy for this main course, it only took my about 20 minutes and that was including taking pictures, lol.  So without further ado, let's get to the yummy!

Ingredients:

• 4 boneless pork chops*
• 1/2 c breadcrumbs
• 2 eggs
• 2 packets of onion soup mix

Supplies:

• At least a 9x13 baking pan/sheet, larger would help if you have one.
• Cooking spray

Instructions:

Preheat the oven to 375-400 degrees*.  Spray the baking pan/sheet with cooking spray to prevent sticking.  Beat the eggs together in a bowl that is big enough to dip your raw pork chops in.  Mix together with a spoon or your hands the onion soup packets and dry breadcrumbs.  Wash then dip each pork chop into the egg first.  Once the pork chop is saturated, roll/dip the pork chop in the onion/breadcrumb mixture.  Place breaded pork chop into baking pan/sheet.  Repeat until all pork chops are breaded.  Place pan into the oven and bake for 20 minutes, flipping after 10 minutes.  

*Special Notes*

The recipe calls for boneless pork chops.  At Winn-Dixie assorted BONE-IN pork chops were the ones on sale.  What I did was simply remove the bone.  However, I am in possession of my dad's butchering knives so it was an easy task.  If you want to try removing the bone yourself, make sure the knife is sharp and you pay close attention to what you're doing.  If you don't want to remove the bone, then cooking them with bones will be fine.  

I say 375-400 degrees because all ovens vary.  Ours tends to cook at a higher temperature than it says, so I always bake things at least 25 degrees cooler.  

I served these pork chops with brown rice and brown gravy, along with cucumber and tomato salad (see recipe below, sorry folks no pictures except what's on our plates!)

Cucumber & Tomato Salad

Ingredients:

• 1 med cucumber
• 1 med tomato
• 1/2 Tbsp if olive oil
• 2 Tbsp vinegar
• 1/2 tsp parsley leaves
• Salt & Pepper to taste

Instructions: 

Peel and slice cucumber, place in mixing bowl.  Slice and chunk up tomato (you could even dice it if you wanted to take a bit more time with it), place in mixing bowl with cucumber.  Add olive oil, vinegar, parsley and salt & pepper to mixing bowl.  Stir or toss to coat.  Chill in fridge for 10-20 minutes.  Toss again and serve!

Prep-what you'll need. 

Before going into the oven...

Finished product!

This recipe turned out so very good, that Shannon asked me to "Thank Pinterest!"  LOL.

On tomorrow night's menu is our old stand by...Tuna & Noodles!  Stay tuned!